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Pumpkin Seed Brittle

Making this pumpkin seed (also know as pepitas) brittle couldn’t be easier. The addition of the pumpkin seeds really takes this brittle to another level!

Difficulty: Beginner Preparation Time: 10min

Yields: 16 Servings Total Time: 1hr


  • 1 1/4 Cups Sugar

  • 1/2 Cup Light Corn Syrup

  • 1/4 Cup Water

  • 1 Cup Shelled Raw Pumpkin Seeds

  • 2 Tablespoons Butter

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Cinnamon

  • 1/2 Teaspoon Ground Allspice

  • 1 Tablespoon Maldon Sea Salt

  • Non-Stick Cooking Spray

Special Equipment

  • Parchment Paper

  • Candy Thermometer


Line a rimmed baking sheet with parchment paper and spray the paper with non-stick spray. In a medium sauce pan over a medium high heat add the sugar, corn syrup and the water. Bring to a boil, stirring to dissolve the sugar. Attach your candy thermometer to the side of the saucepan and cook the sugar misture until the thermometer reads 280 degrees F, 3-4 minutes. Stir in pumpkin, butter and salt. Cook, stirring often until the thermometer reads 305 degrees F, about 3-4 minutes. Stir in cinnamon, allspice and the baking soda (the caramel will bubble vigorously). Immediately pour the caramel mixture onto the prepared baking sheet pan. Spread out the caramel using a silicon spatula to a thickness of about ¼”. Lightly season the brittle with the sea salt-you may not need 1 full tablespoon of the salt. Once the brittle has cooled, about 30 minutes, break it into pieces.


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